Commis Chef Apprentice

Summary

At St Austell Brewery, we believe that being a chef is more than just a job – it’s a craft, an art, a gateway to an exciting future. If you have a positive attitude and a desire to learn, this is your opportunity to gain hands-on experience, industry-leading training, and a nationally recognised qualification – all while earning a wage.

Wage

Competitive

Competitive wage offered

Check minimum wage rates (opens in new tab)

Training course

Commis chef (level 2)

Hours

Working week will include evening and weekend shifts (hours will be in excess of 30 hours per week)

30 hours a week

Start date

Monday 6 October 2025

Duration

1 year

Positions available

10

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you'll do at work

The basic skills needed to prepare and cook a broad range of fresh, locally sourced ingredients
How to strike the balance between consistency, quality, creativity and adaptability in a busy hospitality setting
How to work safely in an industrial kitchen through following specifications, implementing control measures and complying with regulations

Where you'll work

This apprenticeship is available in these locations:

Lifboat Inn, Wharf Road, St Ives, Cornwall, TR26 1LF
The Central Inn, 11 Central Square, Newquay, TR7 1EU
Old Custom House, South Quay, Padstow, PL28 8BL
The Old Success Inn, Cove Hill, Sennen Cove, TR197DG
Pier House, Charlestown, St Austell, PL25 3NJ
The Hicks Bar, 63 Trevarthian Road, St Austell, PL25 4BY
The Rashleigh Arms, Charlestown, St Austell, PL25 3NJ
Pedn Olva Hotel, Porthminster Beach, St Ives, TR26 2EA
The Rising Sun, St Mawes, Truro, TR2 5DJ

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

TRURO AND PENWITH COLLEGE

Your training course

Commis chef (level 2)

Understanding apprenticeship levels (opens in new tab)

What you'll learn

Course contents

Selects correct knife for task.
Uses knives effectively and efficiently.
Selects ingredients of the right quality that support sustainability and seasonality.
Weighs, measures, and scales ingredients.
Cooks from fresh producing complete dishes.
Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
Prepares, cooks, and finishes fruit vegetables.
Prepares, cooks, and finishes sauces.
Prepares, cooks and finishes pureed and cream soup and stock based dishes.
Prepares and cooks noodles, and fresh or convenience pasta.
Prepares and cooks pulses and grains, including long and short grain rice.
Prepares, cooks and finishes eggs or egg based dishes.
Prepares, cooks and finishes leavened and unleavened dough products.
Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
Prepares, produces, and finishes hot and cold desserts.
Stuffs, fills and panés across food types.
Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
Uses seasoning, spices, rubs, and marinades to flavour ingredients.
Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
Portions, plates, finishes, garnishes, and presents individual dishes.
Exercises portion control and acts to maximise yield.
Achieves intended quality in terms of texture, flavour, and appearance
Identifies and resolves errors during the production process.
Assists in the resolution of feedback, complaints, and issues.
Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
Complies with health and safety legislation, regulations, guidelines and procedures.
Undertakes stock control, storage, and rotation.
Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
Follows equity, diversity and inclusion legislation and organisational policies.
Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Communicates with colleagues, manager and other stakeholders in a professional manner.
Works as part of a team to support service delivery.
Uses feedback to improve own performance.
Manages own time to ensure tasks are completed.
Selects correct knife for task.
Uses knives effectively and efficiently.
Selects ingredients of the right quality that support sustainability and seasonality.
Weighs, measures, and scales ingredients.
Cooks from fresh producing complete dishes.
Prepares, cooks, and finishes meat, offal, game, poultry, fish, and shellfish from whole; trim, de-vein, portion, break down, bone, skin, fillet, shell.
Prepares, cooks, and finishes fruit vegetables.
Prepares, cooks, and finishes sauces.
Prepares, cooks and finishes pureed and cream soup and stock based dishes.
Prepares and cooks noodles, and fresh or convenience pasta.
Prepares and cooks pulses and grains, including long and short grain rice.
Prepares, cooks and finishes eggs or egg based dishes.
Prepares, cooks and finishes leavened and unleavened dough products.
Prepares, cooks and finishes sweet and savoury pastry products using short, sweet, and choux.
Prepares, cooks, and finishes scones, biscuits, sponge cakes, and non-sponge cakes.
Prepares, produces, and finishes hot and cold desserts.
Stuffs, fills and panés across food types.
Prepares and cooks dishes using alternative ingredients eg plant based, gluten free.
Prepares fresh ingredients, including from whole, using them across a menu to reduce waste and improve sustainability
Uses seasoning, spices, rubs, and marinades to flavour ingredients.
Sears, grills, deep fries, shallow fries, stir fries, sautés, braises, stews, bakes, roasts, boils, poaches across food types.
Portions, plates, finishes, garnishes, and presents individual dishes.
Exercises portion control and acts to maximise yield.
Achieves intended quality in terms of texture, flavour, and appearance
Identifies and resolves errors during the production process.
Assists in the resolution of feedback, complaints, and issues.
Prepares, cleans and uses manual and electrical food-preparation and cooking equipment and machinery safely, correctly and efficiently.
Applies food safety and allergen procedures, including monitoring temperatures, during preparation, cooking, and holding.
Selects and applies hygiene management techniques to maintain a safe clean work environment, including personal hygiene, PPE, and uniform.
Complies with health and safety legislation, regulations, guidelines and procedures.
Undertakes stock control, storage, and rotation.
Applies food safety and allergen procedures, and monitors and records food temperatures, on delivery and in storage.
Follows equity, diversity and inclusion legislation and organisational policies.
Uses techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.
Communicates with colleagues, manager and other stakeholders in a professional manner.
Works as part of a team to support service delivery.
Uses feedback to improve own performance.
Manages own time to ensure tasks are completed.

Your training plan

Your learning won’t just be in the kitchen – this fully funded apprenticeship will also provide structured training and support, leading to a nationally recognised Level 2 qualification, equivalent to a GCSE in cookery

More training information

By the end of your apprenticeship, you’ll be equipped with the skills, confidence, and experience to enable progression, either within St Austell Brewery or beyond

Requirements

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Customer care skills
Problem solving skills
Presentation skills
Logical
Team working
Creative
Initiative
Non judgemental
Physical fitness
Punctual, positive attitude
Willingnes to leard
Experience (desired)

Other requirements

Free meals on shift Paid time off to volunteer for charity work

About this company

Founded in 1851, St Austell Brewery is the Southwest’s leading independent brewer, wholesaler, and hospitality operator. Headquartered in Cornwall, we employ over 1,800 people across two breweries, six distribution centres, and an estate of over 180 pubs, inns, and hotels. Our award-winning beers – including Tribute

https://www.staustellbrewery.co.uk/ (opens in new tab)

Company benefits

30% off food and drink across all St Austell Brewery pubs. 50% off overnight stays in our pubs & a free two-night stay every year. Westfield Rewards – discounts from top retailers,

Disability Confident

A fair proportion of interviews for this apprenticeship will be offered to applicants with a disability or long-term health condition. This includes non-visible disabilities and conditions.

You can choose to be considered for an interview under the Disability Confident scheme. You’ll need to meet the essential requirements to be considered for an interview.

After this apprenticeship

Career progression opportunities within some of the most sought-after locations in the South West may be available after successful completion and experience

Ask a question

The contact for this apprenticeship is:

TRURO AND PENWITH COLLEGE

Deborah Kennett

debbiek@truro-penwith.co.uk

01872 305013

The reference code for this apprenticeship is VAC1000327538.

Apply now

Closes on Monday 15 September 2025

When you apply, you’ll be asked to sign in with a GOV.UK One Login. You can create one at the same time as applying for this apprenticeship.

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